Heyyyyy Everyone! Thanks for watching! Who keeps some powdered acids in their pantry? Who is going to go pick some up now? Love to see the interest in vinegar and lactic acid fermentation in the comments. If there are other topics you'd like to me cover, let me know!
As you said, vinegars would be an excellent topic. Acetic acid is such a unique flavor. Store bought vinegar isn't very strong, but I'm curious if you can think of any home kitchen applications for an industrial strength vinegar (30% acetic acid). This would be complementary to pretzel making, which uses a strong basic solution.
Please make those videos I would be very curious as the acids in fruit I enjoy but acetic and lactic acid foods are for the most part unpalatable for me.
Even with the insane amount of competition, and my admiration for many other creators, America's Test Kitchen stands at the peak of my favorite culinary content.
You guys should check out Glen and Friends Cooking. He doesn't have the portfolio Adam ragusea does but he's very easy to understand and follow along with since he's not a professional but you so informative and clearly explains exactly what's happening so you know what to expect in videos that aren't exorbitantly long. I don't think he has any videos over 25 minutes and the majority of them are half that long and your left completely understanding the concept and the recipe. Just from the way he explains things while he's showing you how to brown butter or do a dry caramel as a base for some fancy hot chocolate, I now have a much larger base knowledge and skill set to be able to apply to other recipes. The way he calmly says things like "sure, it looks a mess now but it's totally going to fix itself so don't freak out and just keep stirring" is so reassuring to a novice. He tries to stay away from any needlessly complicated processes and skills while explaining his reasoning we're not perfect in those skills and still ending up with a similar if not identical product in the end which I really really really appreciate. Also, Adam Ragusea has called him out in videos! He's legit 👌
Yes. Please do episodes on lactic and acetic acids. Your short bites (see what I did there?) on various ingredients are interesting and very informative. Keep up the good work!
Learn from my mistake, LABEL YOUR ACIDS. Citric acid looks incredibly close to granulated sugar. For months, I thought I had somehow forgotten how to bake and was slowly losing my mind. My poor husband’s birthday cheesecake was absolutely awful. 😅
Always taste your foods as you cook. I find I need to adjust things at least 50% of the time. Even with baking, I take a tiny lick of the batter just to make sure the salt and sugar balance is right.
Citric acid is a staple in my kitchen...and even beyond my kitchen. And if you read ingredient labels, citric acid, like salt and sugar, in _eeeverything,_ from foods to shampoo to makeup. I use a mix of both salt and citric acid to sprinkle on avocado halves, it doesn't "sog" like lemon juice. And of course, dressings. And YES Dan, please do a video on vinegar, love that stuff!
This is everything about why I love to hang out at America’s Test Kitchen! I’ve always disliked the format of recipes: a formula that someone created that might or might not produce a delicious result in my kitchen. My kitchen is my laboratory: a place of experimentation and discovery. I delight in learning new techniques and processes. ATK not only shows me what works, but explains why. It seems I’m always trying to balance acid, salt, and sweet. Dan’s episode today - backed by the amazing ATK team - has added substantially to my repertoire of understanding and techniques. Oh yes, I'll soon have those powdered acids. Thanks.
In this “Acid” episode (“throwback” to the 1960-70), you put out a call for a vinegar episode. I am huge fan preferring a higher ratio of acid to oil. Faves include thick, natural fruity balsamic vinegars I buy locally in St. Louis, including Bordeaux Cherry and a Lemon balsamic for any greens (Lemon also excellent in green tea), Bourbon Cherry for grilling, and a Jalapeño balsamic for adventure. So, definitely yes to a vinegar segment, Dan! Grateful for your time, expertise, and wit.
Posset is super old school. In Latin cultures, we use the mix of dairy and citrus in desserts like Lime Carlota and similar things. I blend heavy cream with sweetened condensed milk and lemon or lime juice, and later the mix with Maria biscuits (I know US peeps who use something called graham crackers?) and leave in the fridge overnight. The top can be decorated with lime zest or powdered biscuits/crackers.
I just love your videos. I don't care what topic you choose because they are all fascinating. Ultimately you are making me a better cook. One topic you could look at is tips for plant-based cooking. You knowledge of the chemistry of cooking allows you to sub in ingredients that can replace what egg, or chese, or meat might do to make a recipe more flavourful or successful.
Absolutely do a fermentation episode! Please don't focus on alcohol though. I've started making my own ferments like kraut and kombucha and having some daily after reading some studies about gut microbiology, and it's the first thing that has actually helped me lose weight and cut my sugar cravings. I'd love to see what you do with the science of fermentation
Hi Dan YES, Please! Videos on vinegar & lactic acid please! I am hooked on your videos; so fun & interesting- I'm learning so much! Thank you from Virginia Beach, VA. 😊
I've read that sour taste is the oldest taste we've identified in the genomic record, going back millions of years and developing before any other taste. The theory I read was that it allowed ancient organisms to identify when they swam into low oxygen/high CO2 water, which would be more sour due to the carbonic acid formed.
Yes! Please do episodes on vinegar and lactic acid fermentation. I am very intrigued by the idea of higher acid orange juice and can't wait to experiment with that. Thanks for another great episode!
Nickle Morris’ Super Juice recipes are amazing. Using malic and citric acids, to displace the ascorbic acid in citrus using powders and water. Also using the peels rather than the juice. Only takes about 10 limes to makes a full liter of Lime Super Juice!! Good in the fridge for over a month! Educated Barfly’s lime super juice recipe is my favorite. Though you’ll have to make a lot of Mai Tais and Margaritas, as you realize you’ll want to use it so much.
Boy when you learn something, TK shows you something different. I wonder if this will go in a book. Entitle cooking with Acids. Looking forward to buying it.
I started keeping pure citric acid in my pantry years ago. I used to buy powdered lemon and lime, but the problem with them is that they are usually mixed with maltodextrin, and they tend to cake up and become difficult to use. I ended up developing a small spice kit for backpacking/camping/travelling, and it includes small vials of: onion powder, garlic powder, citric acid, msg, cayenne pepper, ground ginger, ground cinnamon, and ground cardamom, plus larger vials of salt and sugar. I'm a big fan of sour flavors, and I often find that pre-packaged foods aren't as sour as I would prefer them to be, so having pure citric acid on hand is an easy way to remedy that.
And just like that you fixed/ simplified my Orange Curd process! So… if I wanted to “Acidify” some mango juice for curd can I add some dry acids? If yes which ones and how much? Hoping you will do more Vinegar and fermentation… currently I am obsessed with Water Kefir made so easily with a Masontops strainer lid. Thanks so much for sharing all your Science Geekness… I LOVE IT All!
Great information! While I never had powdered citric acid, I always put in a tablespoon of lemon juice into the scrambled egg mix when making eggs for a scout troop. It would keep the eggs from going green.
Pear! Acid adjusted pear juice is my favorite. I take 21 grams of citric and 19 grams of malic and add that to a liter of pear juice. I love using it in a pear margarita, especially if I use Ventura's Prickly Pear brandy instead of tequila. (okay, fine, that makes it a brandy sour, and not a margarita, but hey it's good.)
We absolutely need videos - plural - about acetic acid, all the different kinds of vinegars, lactic acid, fermentation, and vinegar vs. fermented pickles. The way that last topic ties all those things together could make it a series. My question would be, can you kickstart the fermentation process by dissolving powdered lactic acid in water, along with the usual sugar and salt, to an appropriate ph?
How can I have more questions at the end of this than the beginning? I guess because I've just begun learning about using acids in cooking. More, please! Also - why is it healthy to drink apple cider vinegar in the morning? How do I use acids in cooking most recipes, both savory and sweet? Glad to see you, Dan! Thanks for the intro to powdered acids.
Grapefruit posset looks so good. Just had plum powder on a few items in Taipei and it blew my mind. Apparently it has the plum powder, salt, sugar and licorice. They have it on fruit, including dried fruits like raisins, and on airy sweet potato fritters, etc. It gets so many taste buds into the party.
Yes on vinegar. BTW, my brother doesn't use any vinegar in his salad dressing when there's tomatoes in it because he says "you don't mix and acid with an acid". Well, I never hear that and love tomatoes in an oil/vinegar dressing. Thoughts?
Thank you Dan. I want to incorporate more acids into my cooking. This was a very informative episode and I can't wait for you to teach us more about acids.
instant posset: sweetened condensed milk plus fresh squeezed lime juice. sets very quickly. can work with other citrus with a boost from a little citric acid.... this is how my mum made Key Lime Pie with out eggs due to family allergies
I routinely have citric acid, (for curdling milk in Indian culture) and ascorbic acid (i just use it as a dough improver, it's too bitter for other things). this was VERY exciting, thank you Dan!
A cool thing you can do with citric and malic acid is to make so-called "super juice" - you take the zest of either lime or lemon and macerate it with the powdered acids (just google it to get the proportions). You then add water, blend it, strain it and mix in the actual juice and end up with 8 times as much juice. This is aimed mainly at bartenders, but you could certainly do it at home
I would love episodes on vinegar and lactic acid fermention... I just learned that I do like some kombuchas and am motivated to enter the world of home fermentation (beyond yogurt:) I don't keep powdered acids, but I will now...thank you!
This is terrific. I’m going to experiment with a lemon sponge cake that becomes too loose when I add in the lemon juice necessary to reach the tartness I’m looking for. Thanks Dan!!!
Heyyyyy Everyone! Thanks for watching! Who keeps some powdered acids in their pantry? Who is going to go pick some up now? Love to see the interest in vinegar and lactic acid fermentation in the comments. If there are other topics you'd like to me cover, let me know!
As you said, vinegars would be an excellent topic. Acetic acid is such a unique flavor. Store bought vinegar isn't very strong, but I'm curious if you can think of any home kitchen applications for an industrial strength vinegar (30% acetic acid). This would be complementary to pretzel making, which uses a strong basic solution.
I’ve had powdered citric acid for ages. It really is a great ingredient to have
links to your salt and umami episodes please....
Yes please to the vinegar and lactic acid fermentation videos!💙
Please make those videos I would be very curious as the acids in fruit I enjoy but acetic and lactic acid foods are for the most part unpalatable for me.
we want more acid episodes!
I wanna trip, maaaaaan
We need Sour September, yes to both lactic and vinagre episodes!
I love acid!!!
Lactic
Concur 🍋
We absolutely need vinegar and fermentation episodes Dan!! Wonderful work.
yes please
YES!!!
Yes and Yes!
Yes, please. Both vinegar and fermentation!
Can't see how acetic acid doesn't get brought up in fermentation too.
Yes! More stuff about acids, and vastly more about fermentation, please! 🎉
Yes please, on the fermentation! Peoples would like to know :)
Even with the insane amount of competition, and my admiration for many other creators, America's Test Kitchen stands at the peak of my favorite culinary content.
My top channels for informative, sciency cooking videos are Adam Ragusea and ATK. Scott Young is another than I randomly found recently.
You guys should check out Glen and Friends Cooking. He doesn't have the portfolio Adam ragusea does but he's very easy to understand and follow along with since he's not a professional but you so informative and clearly explains exactly what's happening so you know what to expect in videos that aren't exorbitantly long. I don't think he has any videos over 25 minutes and the majority of them are half that long and your left completely understanding the concept and the recipe. Just from the way he explains things while he's showing you how to brown butter or do a dry caramel as a base for some fancy hot chocolate, I now have a much larger base knowledge and skill set to be able to apply to other recipes.
The way he calmly says things like "sure, it looks a mess now but it's totally going to fix itself so don't freak out and just keep stirring" is so reassuring to a novice. He tries to stay away from any needlessly complicated processes and skills while explaining his reasoning we're not perfect in those skills and still ending up with a similar if not identical product in the end which I really really really appreciate.
Also, Adam Ragusea has called him out in videos! He's legit 👌
Vinegar and fermentation episodes would be amazing!
Yes, please do more episodes on the ones you mentioned in the video. This was very informative. Will keep watching!
Yes. Please do episodes on lactic and acetic acids. Your short bites (see what I did there?) on various ingredients are interesting and very informative. Keep up the good work!
Thanks!
The concept of lime-strength orange (et al.) juice has expanded my brain like a dune guild navigator. This is a life-changing video.
A lot of it was over my head but I feel the same.
I feel smarter after listening to Dan❤
Just fascinating. I love watching Dan, he teaches well without "talking down" to the viewer.
And.....he's kind of sexy in a nerdy kind of way. 💋
Yes, further episodes on other acids and fermentation! I have to watch this again to really learn it. Thanks!
Learn from my mistake, LABEL YOUR ACIDS. Citric acid looks incredibly close to granulated sugar. For months, I thought I had somehow forgotten how to bake and was slowly losing my mind. My poor husband’s birthday cheesecake was absolutely awful. 😅
My mom once put cayenne instead of cinnamon in my sister’s carrot cake for her birthday.
Always taste your foods as you cook. I find I need to adjust things at least 50% of the time. Even with baking, I take a tiny lick of the batter just to make sure the salt and sugar balance is right.
Noooo 😭😭💀💀
@@lynnstlaurent6789 At least that made for a funny memory that'll last a lifetime (of making fun of your mom), at the mere price of a cake.
Oh no! That is funny and sad. Thanks for the tip! 😂
Yes to the vinegar and lactic acid fermentation videos!
Citric acid is a staple in my kitchen...and even beyond my kitchen. And if you read ingredient labels, citric acid, like salt and sugar, in _eeeverything,_ from foods to shampoo to makeup. I use a mix of both salt and citric acid to sprinkle on avocado halves, it doesn't "sog" like lemon juice. And of course, dressings. And YES Dan, please do a video on vinegar, love that stuff!
I am all for the Acetic acid & Lactic acid episodes. Vinegar & fermentation are totally worth the time! 8)
My mouth would not stop watering during this episode! And YES to more fermentation and citric acid segments! Yes Dan, you're making my mouth water! ❤
Really now??
Yess more acid episodes!! Vinegar and lactic acids plz!
I’d been waiting for this breakdown my whole life, but never bothered to look into it
Tysm!
This is everything about why I love to hang out at America’s Test Kitchen! I’ve always disliked the format of recipes: a formula that someone created that might or might not produce a delicious result in my kitchen. My kitchen is my laboratory: a place of experimentation and discovery. I delight in learning new techniques and processes. ATK not only shows me what works, but explains why. It seems I’m always trying to balance acid, salt, and sweet. Dan’s episode today - backed by the amazing ATK team - has added substantially to my repertoire of understanding and techniques. Oh yes, I'll soon have those powdered acids. Thanks.
In this “Acid” episode (“throwback” to the 1960-70), you put out a call for a vinegar episode. I am huge fan preferring a higher ratio of acid to oil. Faves include thick, natural fruity balsamic vinegars I buy locally in St. Louis, including Bordeaux Cherry and a Lemon balsamic for any greens (Lemon also excellent in green tea), Bourbon Cherry for grilling, and a Jalapeño balsamic for adventure. So, definitely yes to a vinegar segment, Dan! Grateful for your time, expertise, and wit.
Posset is super old school.
In Latin cultures, we use the mix of dairy and citrus in desserts like Lime Carlota and similar things.
I blend heavy cream with sweetened condensed milk and lemon or lime juice, and later the mix with Maria biscuits (I know US peeps who use something called graham crackers?) and leave in the fridge overnight. The top can be decorated with lime zest or powdered biscuits/crackers.
Hey Dan, I just wanted to thank you for making the science of cooking taste good!
I just love your videos. I don't care what topic you choose because they are all fascinating. Ultimately you are making me a better cook.
One topic you could look at is tips for plant-based cooking. You knowledge of the chemistry of cooking allows you to sub in ingredients that can replace what egg, or chese, or meat might do to make a recipe more flavourful or successful.
Absolutely do a fermentation episode! Please don't focus on alcohol though. I've started making my own ferments like kraut and kombucha and having some daily after reading some studies about gut microbiology, and it's the first thing that has actually helped me lose weight and cut my sugar cravings. I'd love to see what you do with the science of fermentation
Yes, please! I would love a video on fermentation.
Yes please enlighten us regarding vinegar and lactic acid!
Hi Dan, yes pls on the other videos....loving your stuff! Thank you ❣
yes I definitely want an acetic and lactic acid episode!
I love learning from Dan and look forward to seeing more acid videos. Cheers~
I've been waiting for this forever! I've had both acids for making super juice, but now I can do so much more!
Hi Dan
YES, Please! Videos on vinegar & lactic acid please! I am hooked on your videos; so fun & interesting- I'm learning so much! Thank you from Virginia Beach, VA. 😊
Dan (and the team) your videos are THE best food content on RUclips, with consistently amazing stuff. Can’t get enough!
I've read that sour taste is the oldest taste we've identified in the genomic record, going back millions of years and developing before any other taste. The theory I read was that it allowed ancient organisms to identify when they swam into low oxygen/high CO2 water, which would be more sour due to the carbonic acid formed.
Yes! Please do episodes on vinegar and lactic acid fermentation. I am very intrigued by the idea of higher acid orange juice and can't wait to experiment with that. Thanks for another great episode!
Yes, please. The more we know, the better our cooking will be and less flops!
I always use it for poached eggs and boiling potatoes for triple cooked chips.
Keeps a low pH without the lemon/vinegar flavour
Yes, please! More on acids and fermentation, please.
More, more, more from you Dan. Love these episodes. Yes, more on acids please.
Nickle Morris’ Super Juice recipes are amazing. Using malic and citric acids, to displace the ascorbic acid in citrus using powders and water. Also using the peels rather than the juice.
Only takes about 10 limes to makes a full liter of Lime Super Juice!! Good in the fridge for over a month!
Educated Barfly’s lime super juice recipe is my favorite. Though you’ll have to make a lot of Mai Tais and Margaritas, as you realize you’ll want to use it so much.
Boy when you learn something, TK shows you something different. I wonder if this will go in a book. Entitle cooking with Acids. Looking forward to buying it.
My vote is in for episodes on vinegar and fermentation. Actually, anything that is bothering Dan I'm for.
You need to make an episode explaining and giving more examples on how to use each of these acids.
I started keeping pure citric acid in my pantry years ago. I used to buy powdered lemon and lime, but the problem with them is that they are usually mixed with maltodextrin, and they tend to cake up and become difficult to use. I ended up developing a small spice kit for backpacking/camping/travelling, and it includes small vials of: onion powder, garlic powder, citric acid, msg, cayenne pepper, ground ginger, ground cinnamon, and ground cardamom, plus larger vials of salt and sugar. I'm a big fan of sour flavors, and I often find that pre-packaged foods aren't as sour as I would prefer them to be, so having pure citric acid on hand is an easy way to remedy that.
Definitely more information on working with acids!
And just like that you fixed/ simplified my Orange Curd process! So… if I wanted to “Acidify” some mango juice for curd can I add some dry acids? If yes which ones and how much? Hoping you will do more Vinegar and fermentation… currently I am obsessed with Water Kefir made so easily with a Masontops strainer lid. Thanks so much for sharing all your Science Geekness… I LOVE IT All!
I want to watch as many episodes u guys are willing to make. Keep ‘em coming Dan!
I love these episodes. Dan, when are you going to be on Hot Ones? You are one of the few chefs I admire that hasn't yet.
Keep them all coming, Dan
Yes to both new episodes. Love you Dan!!!
YES! I want to see more about vinegar and lactic acid....you are such a marvelous ringmaster in the kitchen. Thanks!
Very good material. And yes I’d like more about acid and oil but overall fermentation.
Great information! While I never had powdered citric acid, I always put in a tablespoon of lemon juice into the scrambled egg mix when making eggs for a scout troop. It would keep the eggs from going green.
Yes sir, I would love to know more! Very good content you got here
Info on further acids would be informative. Thanks you. Need to watch again-all new to me.
LOVE this information, thank you so much! I'd like to learn more about Umami items to include those from various cuisines.
Love your videos,Dan ! I have enjoyed watching anything from you and will everything that you decide to cover!
Yes, more episodes on acids, vinegar, and umami, please!
Yes! I would like videos on vinegar and other acids, please. Enjoy your videos ❤
Pear! Acid adjusted pear juice is my favorite. I take 21 grams of citric and 19 grams of malic and add that to a liter of pear juice.
I love using it in a pear margarita, especially if I use Ventura's Prickly Pear brandy instead of tequila. (okay, fine, that makes it a brandy sour, and not a margarita, but hey it's good.)
Big yes on vinegar (and making and keeping our own mother) and fermentation!
Yes, please do more on acids!!
Best videos on RUclips, your work is so good! Would love to see the vinegar episode!
Yes to all of it! That grapefruit tart looked so good!
We absolutely need videos - plural - about acetic acid, all the different kinds of vinegars, lactic acid, fermentation, and vinegar vs. fermented pickles. The way that last topic ties all those things together could make it a series. My question would be, can you kickstart the fermentation process by dissolving powdered lactic acid in water, along with the usual sugar and salt, to an appropriate ph?
How can I have more questions at the end of this than the beginning? I guess because I've just begun learning about using acids in cooking. More, please! Also - why is it healthy to drink apple cider vinegar in the morning? How do I use acids in cooking most recipes, both savory and sweet? Glad to see you, Dan! Thanks for the intro to powdered acids.
BOTH vinegar and fermentation please! Great episode as always! Thank you!
Yes, definitely more about acids. We need all the acids!
Yes Dan, we want more acid episodes!!!
Grapefruit posset looks so good. Just had plum powder on a few items in Taipei and it blew my mind. Apparently it has the plum powder, salt, sugar and licorice. They have it on fruit, including dried fruits like raisins, and on airy sweet potato fritters, etc. It gets so many taste buds into the party.
Love your work!
Yes, please: vinegar and fermentation.
Yes on vinegar. BTW, my brother doesn't use any vinegar in his salad dressing when there's tomatoes in it because he says "you don't mix and acid with an acid". Well, I never hear that and love tomatoes in an oil/vinegar dressing. Thoughts?
I love your work. Please more episodes on acids, or whatever interests you.
I had never thought to use powdered acids. Looking forward to trying them. Also, thanks for the descaling reminder!
Did you try it out? I didn't end up with anything special when experimenting.
So happy to start my weekend with a fresh episode by Dan! 🎉
Yes! Please do a fermenting video! Kimchi, sauerkraut, yogurt, veggies…you name it.
This was great, and yes please, an episode on lactic fermentation would be fabulous!
Thank you Dan. I want to incorporate more acids into my cooking. This was a very informative episode and I can't wait for you to teach us more about acids.
‘Taste of Acid’ followed by a wink is Classic Dan.
LOVE deep dives like this! would love to see the vinegar and fermentation videos like you mentioned =)
Yes, Dan, please do those additional episodes.
instant posset: sweetened condensed milk plus fresh squeezed lime juice. sets very quickly. can work with other citrus with a boost from a little citric acid.... this is how my mum made Key Lime Pie with out eggs due to family allergies
Sour is my favourite taste. I love limes, grapes, oranges (among other citrus fruits) and lemons.
Yes, do an episode on vinegar and how it is helpful, and lactic acid as used in fermentation!
Yeah more of those episodes please. Good stuff Dan!
Definitely need more videos on acids like vinegars and lactic acid!
I routinely have citric acid, (for curdling milk in Indian culture) and ascorbic acid (i just use it as a dough improver, it's too bitter for other things). this was VERY exciting, thank you Dan!
I've been curious about powdered acids ever since I saw Claire Safftiz using them in Gourmet Makes (RIP that series). Would love more acid videos!
would love a video on fermentation and vinegar!!! yes please! ❤
A cool thing you can do with citric and malic acid is to make so-called "super juice" - you take the zest of either lime or lemon and macerate it with the powdered acids (just google it to get the proportions). You then add water, blend it, strain it and mix in the actual juice and end up with 8 times as much juice. This is aimed mainly at bartenders, but you could certainly do it at home
Great job Dan.
I would love episodes on vinegar and lactic acid fermention... I just learned that I do like some kombuchas and am motivated to enter the world of home fermentation (beyond yogurt:) I don't keep powdered acids, but I will now...thank you!
Thanks! I'd be interested in both vinegar and lactic acid episodes. I like your approach!
Yes and yes, in response to the the question of vinegar and fermentation videos!
This is terrific. I’m going to experiment with a lemon sponge cake that becomes too loose when I add in the lemon juice necessary to reach the tartness I’m looking for. Thanks Dan!!!
I tried to make orange curd pie off the cuff with my mom years ago, but it tasted pretty weak. Thank you! Now I know why!
100% more episodes on this! Thank you!
Super fascinating Dan - a great episode with lots of great info!
YES to fermentation episodes!
Definitely interested in the vinegar episode!!!! ⚗️🍇🍾
Another outstanding video, thanks Dan and the ATK video team! Yes please to the acetic and lactic acid episodes.
Definitely more like this! Love your content.